food; Organic vs. GMO

A major trend towards organic food is evident

People desire foods that are not genetically modified . Organic food is grown naturally in a wholesome environment free from chemicals.

Genetically modified foods/genetically modified organisms (GMOs) are grown using harmful chemicals.

People are becoming more aware of the benefits of organic foods as compared to GMOs. Let’s take a look at the differences.

HEALTH FACTORS

Evidence supports that organic food is healthier than GMOs.

Unlike GMOs, organic foods do not use herbicides, pesticides, synthetic fertilizers, and antibiotics. 

Benefits of organic foods include higher levels of antioxidants, vitamins, and minerals that fight diseases. People can lower their blood pressure, decrease fatigue, and manage diabetes by switching to an organic food lifestyle.

The chances of cardiovascular disease can be decreased if you eat organic meats because they contain no hormones.

GMOs are a health hazard to us as they prevent the full functioning of our body and weaken our immune system.

High levels of chemicals in GMOs cause birth defects, behavioral delays, and may cause cancer (“Organic Foods vs. GMO/Conventional Foods: An Infographic,” 2012).

ANTIBIOTICS

Unlike animals raised on organic feed, animals raised on GMOs grow bigger and larger because of antibiotics in their bloodstream that promote abnormally large growth of these animals.

Superbugs that threaten human health are also created because of excessive use of growth-promoting antibiotics. Use of antibiotics in this manner pollutes our food, water, and environment.

Antibiotics can make us obese because they destroy healthy bacteria in our intestines. Probiotics are also destroyed in the process.

Probiotics are essential bugs that allow us to burn calories, absorb nutrients, and remain slim.

Companies concerned more about their bottom line make huge profits by implementing antibiotics that promote growth instead of focusing on human health (“The Shocking Difference Between Organic & Non-GMO Labels – It’s Huge!” 2015).

HORMONES

Most livestock are fed GMOs in the form of synthetic hormones. These synthetic hormones increase the estrogen content of foods we consume.

Excessive estrogen levels can cause hormone imbalances in women, premature onset of puberty in girls, abnormally increased breast development in men, and breast or prostate cancer. 

Exposure to these synthetic hormones occurs when consuming meats injected with growth hormones.

These hormones increase the risk of diabetes, obesity, cancer, and infertility. Hormones also enter our food through pesticide- or herbicide-treated crops (“Hormones and GMOs in Our Food Supply,” 2019).

ENVIRONMENTAL RISKS

Organic foods are environmentally beneficial in pollution reduction, soil preservation, and crop protection. However, GMOs are detrimental to the environment.

GMOs lead to soil erosion, and the genetic alteration of DNA in GMOs in plants created a “superweed” species, which can’t be killed easily with normal herbicides. 

GMOs can cause significant deaths of ecologically beneficial organisms that include earthworms, frogs, and fisheries (“Organic Foods vs. GMO/Conventional Foods: An Infographic,” 2012).

GMO crops with their chemicals harm marine ecosystems, birds, and naturally-occurring organisms in soil that sustain crops.

GMOs are unsustainable and pollute water resources and decrease bio-diversity.

The herbicide called “Roundup” in GMOs causes organ damage and endocrine abnormalities (“10 Reasons to Avoid GMOs,” 2011).

COSTS

Organic foods are costlier than GMOs.

Unlike organic farmers, GMO farmers use chemicals that reduce their production costs to get the job completed efficiently and quickly.

Organic farmers must hire more people to remove polluted water and remove weeds by hand.

The cost of growing organic food is associated with labor-intensive, gentle, and careful nurturing of crops. 

Organic farmers receive less government subsidies than GMO farmers.

Organic food grows more slowly without the use of chemicals and growth hormones that GMO farmers use.

Organic food demand is much higher, but organic farms are significantly less in number and produce less than GMO farms. 

Organic farmers use more natural and expensive fertilizers, such as cow manure and compost, to grow their crops.

Organic farms have higher shipping costs since most of them are located far from major cities. Organic meats are expensive because of how organic farmers naturally raise and feed their cattle and livestock.

Organic cattle and livestock feed are about twice the price of regular feed. Finally, becoming USDA organically certified is difficult and expensive (“10 Reasons Organic Food is So Expensive,” 2012).

SHELF LIFE

Organic crops spoil at a faster rate than GMO crops.

 Because they aren’t treated with pesticides or herbicides, organic fruits and vegetables are susceptible to bacteria, insects, and the effects of inclement weather (“Difference Between GMO and Organic,” 2019).

However, unopened organic milk, has a longer shelf life than milk from cows raised on GMO feed.

Organic milk is ultra-pasteurized, meaning milk is heated at an extremely higher temperature than regular milk.

This higher heating point at longer levels is costly and explains the high price point for organic milk (“Does Conventional Food Have a Longer Shelf Life Than Organic?” 2010).

DISEASES AND ALLERGIES

Unlike naturally-occurring foods, GMOs can trigger diseases or allergies.

This happens if a gene is taken from an organism containing an allergen and injected into another organism that has no allergens. 

A person is then exposed to this new allergen-containing organism that previously had no allergen.

The person then has an allergic reaction to this new GMO.

New allergies can arise by combining the genes of two different organisms.

Disease is a huge concern when consuming GMOs because some crops are genetically modified with DNA originating from a virus or bacterium, which may lead to new disease (“Ethical Concerns and GM Foods,” 2019).

FRESHNESS AND TASTE

Organic foods are fresher and tastier than GMOs.

Organically-grown crops free from herbicides, pesticides, and all other unnatural chemicals have bursting, enhanced flavors.

The higher antioxidant levels of organic foods make them aromatic and tasty. GMO crops exhibit biological stress because they are sprayed with chemicals. 

This biological stress releases chemicals in the crops that create an unnatural taste and aroma.

When treated with synthetic fertilizers, GMO crops attain higher nitrogen levels in their soil.

The higher nitrogen levels produce excessive levels of starches and sugars in GMO crops, which compromise the natural flavorful taste only found in organic foods (“Organic Foods Are Tastier and Healthier, Study Finds,” 2014).

Organic foods have more benefits than GMOs.

Although GMOs are cheaper and have generally longer shelf lives than organic food, they are farmed using a multitude of unnatural chemicals that may trigger allergies and diseases.

Organic foods are healthier since they are antibiotic- and hormone-free unlike GMOs.

Foods grown organically promote environmental sustainability and are significantly fresher and tastier than chemically-laden GMOs.